Scalloped Oysters a la Francaise
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve immediately.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Scalloped Oysters a la Francaise. Take one dozen and a half oysters, throw them into boiling water over the fire, and let them just bubble up, not boil. Roll them in butter (an ounce of butter for the lot), with a little minced parsley, pepper and lemon-juice
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